Steaming 101

Fish recipes can often be tricky for some people. Unless you are familiar with how to cook different types of fish and what pairs well with them, it’s hard to find recipes that will always turn out delicious no matter what. An “En Papillote” fish dish lets you make a delicious French style dinner quick and easy. "En Papillote" simply means that the fish is wrapped in parchment paper before you cook it. This is an awesome way to cook fish and vegetables simultaneously and the fish comes out tender and delicious every time. The paper seals in all the flavor and aroma, which is why this cooking method is so popular. For an outdoor grilling day, you can also replace the parchment paper for foil.

I use this cooking method with fish ALL the time. It is one of my favorite ways of steaming which I learned in culinary school. Usually the foods that taste the best are also the easiest to make with minimal ingredients. So that makes this dish pretty cost efficient as well!

In addition to the fish, you can add pretty much any vegetables you like. You might like to add some diced tomatoes, sliced carrots, peppers, capers, lemon juice, or lime juice to the package, as well as the butter or oil and the seasonings. Halibut, tilapia, salmon, and red snapper are all suitable fish for cooking En Papillote because this cooking method works best with firm, meaty fish.

 

Halibut En Papillote

 

Ingredients:

 

2 tablespoons butter

2 cloves garlic, finely minced

4 (6 ounce) Halibut fillets

Salt and pepper to taste

1 lemon, thinly sliced

½ lb grape tomatoes, sliced in half

2 heads bok Choy, leaves removed

½ cup dry white wine

2 tablespoons olive oil

 

Directions:

Preheat oven to 400 degrees F. Cut four large rectangles of parchment paper and fold in half; unfold. (about 25 inches)

Drizzle a tiny bit of olive oil in the center of one of the parchment paper folds, place fish filets over oil so not to stick when baking.  Dab a bit of butter over top of the fish and season with salt and pepper.  Place about 2 lemon slices over seasoned fish. Divide garlic tomatoes and Bok Choy evenly over fish.

Fold top half of parchment paper over fish and crimp to seal; place on two baking sheets. Once everything is in place, open paper a tiny bit and evenly distribute wine into all of the paper pouches, re-cover.

Bake at 400 degrees F for 12-16 minutes, switching baking sheets halfway through cooking time, until fish flakes easily when tested with fork. Serve immediately.